Shift Lunchtime

Summary

Ingredients

• 1 small white cabbage (approx. 750 g)
• 600 g potato (s), waxy
• 1 vegetable onion (s)
• 4 tablespoon oil
• 500 g Mett (Thurinian style)
• 125 ml vegetable stock
• 40 g butter or mararine
• Salt and pepper from the mill
• possibly caraway powder

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Instructions

1. Clean and quarter the white cabbage, cut out the stalk and cut into fine strips. Put the white cabbage strips in boiling water and cook for 3 - 5 minutes. Then place on a sieve and drain.
2. Wash, peel, rinse and slice the potatoes. Peel the onions and cut into thin slices.
3. Heat the oil in a saucepan, sweat half of the cabbage in it and sprinkle with salt, pepper and, if you like, with caraway seeds. Place half of the potatoes and onion slices on top. Pick up the meat and spread it on top. Layer the remaining potato and onion slices, finally the remaining white cabbage on top and sprinkle with the spices.
4. Add the vegetable stock and place the butter in flakes on top. Close the pot and cook everything over low heat for 70-90 minutes. The midday shift can also be cooked in the oven at around 180 ° C (hot air around 160 ° C) for around 90 minutes.

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